Vegan Mac and Cheese
PREHEAT oven to 400°F. Line a 2-quart baking dish with Reynolds Kitchens® Unbleached Parchment Paper; set aside.
COOK elbow macaroni in a large pot of boiling water until al dente, according to package instructions. Drain and rinse with cold water.
COMBINE 2 tablespoons of vegan butter, flour, onion powder, garlic powder, salt and smoked paprika in a large pot. Cook over medium heat until melted. Slowly add the oat milk and whisk, breaking up any clumps of butter and seasoning. Continue whisking until thickened.
WHISK in nutritional yeast, then add pasta and vegan shreds. Stir well then transfer to the prepared pan.
PLACE panko breadcrumbs in a bowl. Melt the remaining vegan butter and pour it over breadcrumbs. Stir until combined, then sprinkle the mixture on top of noodles. Bake for 20 minutes, or until the mixture is bubbling and golden.